Ingredients

• 3-4 potatoes, scrubbed and thickly sliced (1cm - 1.5cm)
•   butter, for dotting and frying
•   brown or button mushrooms, peeled
• 1/2 small onion, chopped
• 3-4 sea bream fillets, washed and dried, 2 diagonal cuts into skin
•   salt and pepper
•   lemon juice
•   fresh parsley, chopped
•   fresh basil, chopped

Method

1. Slice scrubbed potatoes thickly (1cm - 1.5cm). Season with salt and pepper. Layer in an oven tray, dot with butter. Cook for 15 mins in a hot oven.
2. Peel and prepare the brown or button mushrooms. Fry half a small onion in butter for 2 mins, then add mushrooms, season with salt and pepper. Cook on low heat for 3 mins.
3. Wash and dry 3-4 fillets. Make 2 diagonal cuts into the skin. Season with salt and pepper.
4. Let potatoes cool for 2-3 mins, then loosen on oven tray carefully with a palette knife or slice until slightly golden.
5. Sprinkle warm mushrooms with lemon juice and dot with butter. When melted, mix thoroughly and add to potatoes in the oven tray.
6. Place fillets over the potato and mushroom mixture, skin side up. Season with salt and pepper. Put chopped parsley and basil in the cuts. Add more parsley and butter to mushrooms.
7. Cook for 6-10 mins on the middle shelf at gas mark 6-7. Serve with cream or white sauce.

Notes